Pesto Pasta with Grilled Shrimp Stack

Mediterranean Classic with a Modern Twist

Description

This dish features al dente pasta tossed in homemade basil pesto and topped with perfectly grilled shrimp, stacked for an eye-catching presentation. Rich olive oil, fresh herbs, and citrus bring balance and freshness, making it ideal for a special dinner or an elevated weeknight meal.

Ingredients

For the Pesto

2 cups fresh basil leaves (packed)
½ cup pine nuts (or walnuts)
2 garlic cloves
⅔ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
Juice of ½ lemon
Salt and black pepper, to taste

For the Shrimp

450 g (1 lb) large shrimp, peeled & deveined
1 tbsp extra-virgin olive oil
2 garlic cloves, minced
Zest of ½ lemon
½ tsp smoked paprika
¼ tsp black pepper
Pinch of salt

Pasta

350 g (12 oz) pasta (linguine, spaghetti, or fusilli)
Reserved pasta water, as needed

Optional Garnish

Extra basil leaves
Cherry tomatoes
Shaved Parmesan
Chili flakes

Instructions

1. Make the Pesto

Add basil, pine nuts, garlic, lemon juice, salt, and pepper to a food processor. Pulse until finely chopped.
With the motor running, slowly stream in olive oil until smooth. Stir in Parmesan and adjust seasoning. Set aside.

2. Cook the Pasta

Cook pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain.

3. Grill the Shrimp

Toss shrimp with olive oil, garlic, lemon zest, paprika, salt, and pepper.
Grill or pan-sear over medium-high heat 2–3 minutes per side until pink and lightly charred.

4. Assemble the Pasta

Toss hot pasta with pesto, adding reserved pasta water a little at a time to loosen the sauce.

5. Stack & Serve

Twirl pasta into a mound, stack grilled shrimp on top, and garnish with basil, Parmesan, and chili flakes 🍽️

Serving Suggestions

Pair with a crisp green salad and lemon vinaigrette
Serve with warm crusty bread or focaccia
Enjoy with sparkling water or chilled white wine

Q & A

Q: Can I make the pesto ahead of time?
A: Yes! Store in the fridge up to 3 days with a thin layer of olive oil on top.

Q: Can I use another protein instead of shrimp?
A: Absolutely—grilled chicken, salmon, or chickpeas work beautifully.

Q: How do I keep pesto from turning dark?
A: Lemon juice and covering the surface with olive oil helps preserve the bright green color.

Q: Is this dish healthy?
A: Yes—rich in healthy fats, herbs, and lean protein, very Mediterranean-friendly.

Q: Can I make it dairy-free?
A: Skip Parmesan or replace it with nutritional yeast.